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Author Notes: I married into a family of kumquat-eaters: my mother-in-law, two sisters-in-law, my niece...what does this bode for future generations?
So when I bought a container of kumquats, hubby asked, "Whatcha going to make with those?" Well, here it is. I can hardly wait for next Thanksgiving. —Windischgirl
- Pie crust to line 6 tartlet shells (about 1 1/2 recipes of your favorite pie crust, or see my processor pie crust recipe)
- 15 ounces Pumpkin purée
- 1 1/4 cups Milk
- 2 Large eggs
- 1/2 cup Plus 2 Tbs brown sugar
- 1 1/2 teaspoons Ground cinnamon
- 1/2 teaspoon Each Ground ginger, mace, and nutmeg
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange flower water
- 15 Fresh kumquats, minced (a 1/4 c of minced high quality candied orange rind may be substituted)
- Preheat the oven to 350F. In a large mixing bowl, whisk all the ingredients until smooth and well-blended. Place the tartlets on a sheet pan to catch any drips, and ladle the filling into each shell. Any extra filling can be baked in a small ramekin (it's not a tart but I hate to see anything go to waste...and it makes a good breakfast).
- Bake the tartlets for 30-35 minutes, or until the crusts are browned and the filling set when tested with a knife. Serve warm with a puff of whipped cream or a scoop of vanilla ice cream.
- This recipe was entered in the contest for Your Best Tart